Categories
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Potato Bake |
Tips: Cook this delicious dish in early autumn,
and the aromas spilling from the kitchen
will recall the rich summer tastes and
colours just past.
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Yield:4
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INGREDIENTS: |
| 1 1/2 lb |
courgettes (zucchini) |
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| 1 lb |
potatoes, peeled and cut into chunks |
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| 1 |
onion, finely sliced |
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| 3 |
garlic cloves, chopped |
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| 1 |
large red (bell) pepper, seeded and cubed |
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| 2/3 cup |
hot water |
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| 3 tbsp |
chopped fresh flat leaf parsley, plus a few extra sprigs to garnish |
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| 14 oz can |
chopped tomatoes |
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| 2/3 cup |
extra virgin olive oil |
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| 1 tsp |
dried oregano |
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salt and ground black pepper, to taste |
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DIRECTIONS:
- Preheat the oven to 375`F. Scrape the courgettes lightly under running water to dislodge any grit and then slice them into thin rounds.
- Put the courgettes in a large baking dish and add the chopped potatoes, onion, garlic, red pepper and tomatoes. Mix well, then stir in the olive oil, hot water and dried oregano.
- Spread the mixture evenly, then season with salt and ground black pepper. Bake for 30 minutes in the centre of the preheated oven, then stir in the parsley and a little more water.
- Return the baking dish to the oven and cook for 1 hour, increasing the temperature to 400`F for the final 10-15 minutes, so that the potatoes brown.
- Serve immediately, garnished with the remaining parsley. You could also serve this as an accompaniment to grilled (broiled) meats, such as sausages, pork chops or steak.
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